Thai Fish Sauce With Hot Chiles Food
THAI CHILI FISH SAUCE
Make and share this Thai Chili Fish Sauce recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl, and mix well.
- Will keep in refrigerator for 3 days.
Nutrition Facts : Calories 8.1, Sodium 1043.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.7, Protein 0.8
THAI FISH SAUCE WITH HOT CHILES
Provided by Martha Stewart
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Place chiles in a food processor and pulse to finely chop (stop before they are mush). Or, wearing rubber gloves to protect your hands, use a cleaver or sharp knife to mince chiles on a cutting board.
- Transfer minced chiles (with their seeds) to a glass or plastic container and add fish sauce. Cover and store in refrigerator. The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fish sauce when it runs low. Serve in small individual condiment bowls.
THAI FISH SAUCE WITH RED CHILES
This is not a mild sauce! Serve this on fried or plain rice or on whatever you like....I like to dip dumplings in this. It keeps forever, just add fish sauce when it runs low and then add more chiles when the sauce is losing it's heat. If you chop the chiles by hand, make sure to wear rubber gloves. And, whether you chop by hand or by processor, you may cough and sneeze a bit when the capsaicin hits the air...don't worry, it'll pass!
Provided by Hey Jude
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Place the chiles in a food processor and pulse to finely chop, but stop before they are mush.
- You can also do this by wearing rubber gloves to protect your hands (these are really hot chiles!) and using a sharp knife to mince the chiles on a cutting board.
- Transfer the minced chiles, with their seeds, to a glass or plastic container and add the fish sauce.
- Cover and store in the refrigerator.
- The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fishsauce when it runs low.
Nutrition Facts : Calories 130.8, Fat 0.4, Sodium 22240.3, Carbohydrate 17.1, Fiber 1.1, Sugar 14.5, Protein 16
TIME FOR THAI GRILLED FISH WITH CHILI-LIME SAUCE
This was in my clipping stash which I am trying to clean out. Salmon is not traditional Thai but with the typical Thai seasonings, it should fit right in. The sauce is optional but sounds delicious. I am always looking for fish recipes as we try to incorporate 2 to 3 servings a week.
Provided by TXOLDHAM
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Marinade:.
- Combine garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a smooth paste. Transfer to a large zip-lock bag and add fish fillets. Turn gently to season well. Set aside for 30 minutes, or refrigerate up to 1 day.
- Sauce: Combine sauce ingredients in a small bowl, stirring to dissolve sugar. Sprinle with chili and cilantro and set aside.
- Coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425 degrees. Remove fish from marinade and cook until done, turing once, about 5 minutes per side.
- Arrange on serving platter along with a small bowl of sauce, if using, to spoon over the fish. Serve hot or warm.
Nutrition Facts : Calories 205.9, Fat 8.6, SaturatedFat 1, Cholesterol 59.1, Sodium 1103.6, Carbohydrate 7.6, Fiber 0.2, Sugar 5.2, Protein 23.8
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